In a food processor or high-powered blender, pulse the toasted pine nuts until finely chopped. Add the herbs, lemon juice, garlic, salt, and cheese if using. Pulse until the herbs are finely chopped.
Slowly drizzle the olive oil into the food processor or blender via the hole in the top while pulsing/blending until smooth. Add more or less olive oil as needed for desired texture. Taste and adjust seasonings as desired.
Enjoy your pesto, then come back and leave a rating or review!
Herb Variations: Use 2 cups basil instead of a mix or replace the 1 cup mint with arugula, spinach, cilantro, or parsley.
Nut Variation: Sub walnuts, cashews, or pecans.
Vegan: Omit the cheese.
Nut Free: Use sunflower seeds or pepitas instead of pine nuts.
Storage: Store in airtight jars or containers in the fridge for at least a week.
Freezing: Store in airtight containers and freeze for up to 3 months. Or freeze individual portions of pesto in an ice cube tray. Remove pesto from the tray once frozen and store the frozen cubes in a labeled bag.